3 cups chicken broth
1 1/2 cups water
1/4 tsp coriander
3/4 tsp cumin
1/2 cup lime juice
3 garlic cloves, minced
1/4 cup flaked coconut
1 1/2 Tbsp fresh grated ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, finely chopped or shredded
7 oz coconut milk
2 small chicken breasts (if desired)
1/2 cup uncooked brown rice
1 cup chopped fresh mushrooms
1/2 tsp salt
1/2 tsp pepper
Combine all ingredients except the pepper and mushrooms in a slow cooker. Cover and cook on LOW for 5 hours. Add mushrooms. Cover and cook on LOW for another hour. Take out chicken breasts and cut into chunks, or shred and then add them back into the soup. Add pepper and serve. Makes 8 servings.
I LOVE the Galanga Coconut Soup from Thai Chili Gardens in Orem, Utah. It is phenomenal. It is worth the trip to Orem, for sure. I haven’t had it for a long time and wanted to recreate it in my slow cooker. I did a pretty good job, I think. It’s not as good as the original but it’s defintely worth trying if you like Thai food. Plus it has fairly easy ingredients so you won’t have to find an Asian market to shop for groceries. This also kind of reminded me of the Bahama Mama’s Tortillas Soup at Rumbi’s…I guess it was the lime and coconut milk. Try it, let me know what you think. 4 stars
I tried this tonight and thought it was pretty good. As with you, it doesn't quite match the Thai coconut soup at our local restaurant here in GA, but it's nice.
I have to admit that I want to tweak it a bit. I can't decide if I'd prefer less lime juice, more coconut milk, or more rice. But it was still yummy.
I added uncooked rice to mine and it was soft. Sorry for your bad experience…that is the worst!
This recipe doesn't say whether the rice should be cooked or not when added. I added uncooked rice, and it was crunchy at the end of the cooking time. A shame…
Jocee Bergeson says
i love anything thai so i will give this a try and report on how it goes. it will probably be after christmas….but can't wait to try it!